Chicken Livers Peri Peri

My daughter requested that I make some chicken livers last night, and she wanted a recipe I haven't made before. So I found this one which apparently originates in South Africa. I cut down pretty much on the  heat, to make sure she can eat, too. Now, if you decide to make this recipe, please be sure you have plenty of fresh bread on hand to mop the fantastic sauce with! So, here are ingredients:

• 1 lb chicken livers, trimmed and cut into bite-size pieces
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp crushed red pepper flakes (I only used 3/4 tsp)
• 2 bay leaves
• 1 pinch salt and freshly ground black pepper to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, chopped
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1/2 cup chicken stock
• 1 tbsp brandy

Place chicken livers in a large bowl, and pour in 3 tbsp  olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours. 

  

Remove livers to a bowl, and reserve marinade. 

Chicken Livers Lebanese Style

This recipe comes from Dana who in turn got it from Sarah_nc, and it is a tasty, beautiful one. It necessitates:

- 2 tbsp olive oil

- 1 small red onion (which I replaced with yellow, it was too hot to go shopping just for an onion), cut in quarters

- 1/2 lb chicken livers, cleaned

- 1/4 tsp allspice

- salt and pepper to taste

- juice from 1/2 lemon

- 3 cloves garlic, grated

- pinch of hot pepper (I replaced with hot paprika)

Chicken Liver Pilaf with Pine Nuts and Almonds

Because over the weekend we went to a very nice Turkish restaurant where my daughter enjoyed the food very much, I wanted to try another dish from this wonderful and tasty cuisine and I found this recipe. The ingredients I used are:

- 3 tbsp olive oil

- 1 onion, chopped

- 3 tbsp blanched almonds

- 1 tsp ground cinnamon

- 1 1/2 cups long grain rice, thoroughly rinsed and drained

- about 3 cups chicken stock

- 12 oz chicken livers, cut into small bite-size pieces

- 1 small bunch dill, finely chopped

- 1 small bunch parsley, finely chopped (mine was dried)

- salt and ground black pepper to taste

Heat the olive oil in a heavy pan, stir in the onion and cook until softened. Add the pine nuts and the almonds

Sausage-stuffed Cornish Hen

This is meant for 1-2 servings. For two persons, cut the hen in half along the breast and backbones.

Ingredients:

- 1 Cornish hen (livers reserved, if included), at room temperature

- 2 tablespoons olive oil

- 1 tablespoon unsalted butter

- 1 garlic clove, finely chopped

- 1 shallot (I used 3 scallions), finely chopped

- 1/4 pound sausage, casings removed

- 1 large egg, lightly beaten

- 2 tablespoons minced fresh parsley (I omitted that)

- salt and freshly ground pepper

Centre a rack in the oven and preheat the oven to 425F.

Heat the olive oil and the butter in an oven-going skillet over medium-heat. Toss in the garlic and shallot/onion and stir everything around for minute or so.